21 chicken pieces or broth
1 1/4 cups diced onion
3 1/2 tablespoons mayonnaise
1 (2 ounce) can chicken broth, divided
8 seaweed plantains
1 green bell pepper, diced
1 lettuce, tossed
6 ounces cream cheese
salt and pepper to taste
In a medium bowl, strain chicken and juice through cheesecloth. Transfer to large serving bowl. (Be aware that this may take several hours, depending on the size of the chicken.) Heat oil in a large skillet over medium heat. Remove chicken pieces, and place in a large pot.
In a large saucepan, place broth in wine. Let broth simmer, stirring, until the chicken pieces are cooked and juices run clear. Add chicken, fish, bell pepper, lettuce, cream cheese, salt and pepper to taste. Cover, reduce heat, and simmer undiluted until desired flavor level is achieved.